Vegan Chocolate Chip Pumpkin Bread Recipe

I absolutely love this Vegan Chocolate Chip Pumpkin Bread Recipe because it’s the perfect cozy treat that feels like a warm hug in every bite. Pumpkin and chocolate chips together create a deliciously moist, tender bread that’s so easy to make—whether you’re baking for a fall breakfast or an afternoon snack. It’s that time of year when I crave pumpkin-flavored goodies, and this recipe checks all the boxes: vegan, sweet, lightly spiced, and with those melty chocolate chips that everyone adores.

When I first tried this, I was amazed at how simple the ingredients come together to make something so special and comforting. You’ll find that this Vegan Chocolate Chip Pumpkin Bread Recipe works beautifully for sharing with friends, baking for holiday gatherings, or just treating yourself on a chilly day. Plus, it’s super forgiving and totally adaptable, so you can feel confident baking even if you’re new to vegan baking.

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Ingredients You’ll Need

Each ingredient plays a role in making your Vegan Chocolate Chip Pumpkin Bread Recipe turn out absolutely perfect—from the flour that provides structure to the pumpkin spice that adds seasonal warmth. Here are some tips to help you shop and understand why these ingredients work beautifully together.

• Plain flour: I recommend using all-purpose flour for a soft crumb, but you can try whole wheat for a nuttier flavor.
• Brown sugar: Adds moisture and a deeper caramel note than white sugar alone.
• Caster sugar: Helps balance the sweetness with a finer texture in the batter.
• Vegetable oil: Keeps the bread tender and moist—don’t skip or substitute with butter in a vegan recipe.
• Soy milk: I find soy milk adds a nice neutral creaminess, but any plant milk will work.
• Pumpkin puree: The star of the show! Use canned pure pumpkin or homemade puree for best results.
• Vegan chocolate chips: Look for dairy-free chocolate chips to keep it vegan—and add extra on top for a prettiest finish.
• Apple cider vinegar: This is my secret trick for a little rise and lightness by reacting with baking soda.
• Maple syrup: Optional, but I love the subtle sweetness and flavor it adds.
• Pumpkin spice: The classic blend that makes this bread feel like fall in every bite.
• Baking soda & baking powder: These leavening agents help your bread rise nicely without being dense.
• Salt: Enhances all the flavors and balances the sweetness.

Variations

I love that this Vegan Chocolate Chip Pumpkin Bread Recipe can be customized easily to suit your tastes or what you have on hand. Over time, I’ve tried a few variations that bring out different textures and flavors—you might enjoy mixing it up too!

• Nutty Twist: Adding chopped walnuts or pecans gives an extra crunch and a lovely nutty contrast I can’t get enough of.
• Spice it Up: I sometimes boost the warm spices with a pinch of cinnamon, nutmeg, or even ginger for more complexity.
• Gluten-Free Option: Swap the plain flour for a 1:1 gluten-free baking blend—it usually works great but might affect texture slightly.
• Sweetener Swap: You can replace the sugars with coconut sugar or date syrup to make it less refined and add depth.

How to Make Vegan Chocolate Chip Pumpkin Bread Recipe

Step 1: Mix the Wet Ingredients to Perfection

Start by preheating your oven to 180°C (350°F) — this little step sets you up for success. In a large jar or bowl, whisk together the soy milk, apple cider vinegar, vegetable oil, maple syrup (if using), and pumpkin puree. The key is to whisk until the mixture is very smooth and silky. This ensures the pumpkin is evenly distributed and the vinegar will help the bread rise gently.

Step 2: Combine the Dry Ingredients

In a separate large bowl, whisk the plain flour, brown sugar, caster sugar, pumpkin spice, baking soda, baking powder, and salt until well mixed. This helps distribute the leavening agents and spice evenly, so you don’t get pockets of flavor or uneven rising.

Step 3: Gently Bring Wet and Dry Together

Pour the wet mixture into the dry ingredients and stir gently with a large wooden spoon or spatula—just mix until combined, don’t overwork it! My tip here is to mix slowly to avoid developing too much gluten, which can make the bread tough. You want the batter just brought together for a tender crumb.

Step 4: Fold in the Vegan Chocolate Chips

This is where the magic happens. Fold the vegan chocolate chips in gently at the very end. This prevents them from melting right into the batter and ensures you get lovely chunks of melty chocolate after baking. Save a handful to sprinkle over the top for that pretty finish.

Step 5: Bake and Cool

Pour your batter into a greased or lined loaf tin, sprinkle the remaining chocolate chips on top, and bake for 50–60 minutes. I always check with a toothpick around the 50-minute mark—it’s ready when it comes out clean or with just a few moist crumbs attached. Let the bread cool completely in the tin before slicing; this step helps avoid crumbling and gives the bread a chance to set.

How to Serve Vegan Chocolate Chip Pumpkin Bread Recipe

Garnishes

When I serve this bread, I love adding a little vegan butter or nut butter on top while it’s still slightly warm—it melts into the loaf and adds richness. A light dusting of powdered sugar or a drizzle of maple syrup also makes it look and taste extra special. For a festive touch, chopped pecans or a sprinkle of cinnamon make the perfect garnish.

Side Dishes

This Vegan Chocolate Chip Pumpkin Bread is wonderful alongside a cup of spiced chai, coffee, or a creamy latte. I also enjoy pairing it with fresh fruit or a simple salad if you’re serving it brunch-style. It’s so versatile, you can even turn it into a sweet sandwich with vegan cream cheese and jam.

Creative Ways to Present

For a party or holiday spread, I’ve tried slicing the bread thick, toasting it lightly, and arranging it on a wooden board with vegan cheeses, nuts, and fresh berries. It makes a stunning autumn-themed centerpiece. Another favorite is cutting into mini bite-size cubes and serving with chocolate dipping sauce for a fun treat that disappears fast.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Vegan Chocolate Chip Pumpkin Bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. This keeps it moist and soft without drying out. If your kitchen is warm or humid, refrigerate it, but I always bring it to room temp before enjoying.

Freezing

This bread freezes beautifully. I slice it first, then wrap each slice individually in plastic wrap and place them in a freezer-safe bag. When I want a treat, I pull out a slice and thaw it at room temperature or toast it straight from the freezer. This method keeps it fresh for up to 2 months.

Reheating

To reheat, I prefer toasting a slice lightly to bring back the fresh-baked texture, especially if it’s been refrigerated or frozen. Alternatively, warming it in the oven at low heat wrapped in foil helps keep it moist. Microwaving works too but be careful not to overdo it, or it can become rubbery.

FAQs

Final Thoughts

This Vegan Chocolate Chip Pumpkin Bread Recipe has become a favorite in my kitchen because it’s just so comforting and easy to make. I love sharing it with family and friends, especially during the cooler months when all you want is something warm and cozy. If you haven’t tried it yet, I really hope you do—it’s one of those recipes that feel like a little celebration with every slice. Trust me, once you try this, you’ll be reaching for it on repeat!

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